Analysis of human milk triacylglycerols by high-performance liquid chromatography with light-scattering detection

Pons, S; Castellote-Bargalló, A.I; López-Sabater, M. Carmen

doi:10.1016/s0021-9673(98)00584-6

Cited by 43 publications

(25 citation statements)

References 25 publications

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“…4). The main triacylglycerols found in human milk fat of Spanish mothers were POO, POL, OOO, POSt, PPO and LOO (Morera, Castellote, Jauregui, Casals, & Ló pez-Sabater, 2003;Morera Pons, Castellote Bargalló , & Ló pez-Sabater, 1998). For this study, the main tricylglycerols found in blends of lard and soybean oil, before and after enzymatic interesterification, were POO, POL, PLL, POSt and PPO.…”

Section: Triacylglycerol Compositionmentioning

confidence: 61%

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

Silva

Cotting

Poltronieri

et al. 2009

LWT - Food Science and Technology

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a b s t r a c tThe main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (LipozymeÔ TL IM). Lipase-catalyzed interesterification produced new triacylglycerols that changed the physical-chemical properties of the fat blends under study. Solid fat content (31.3 vs 31.5 g/100 g), consistency (104.7 vs 167.6 kPa), crystallized area (0.6 vs 11.8) and softening point (31.8 vs 32.2 C) of lard increased after interesterification, and this was mostly due to the increase of SSS (saturated) þ SSU (disaturated-monounsaturated) triacylglycerols. These contents (SSU þ SSS) increased in lard after interesterification from 42.9 to 46.7 g/100 g. The interesterified blends exhibited lower values for the physical properties when compared with their counterparts before enzymatic interesterification. The interesterification of blends of lard with soybean oil increased the amounts of UUU (triunsaturated) and SSS triacylglycerols and reduced the amounts of UUS (diunsaturated-monosaturated) triacylglycerols. The interesterified blends of lard and soybean oil demonstrated physical properties and chemical composition similar to human milk fat and they could be used for the production of a human milk fat substitute.

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Section: Triacylglycerol Compositionmentioning

confidence: 61%

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

Silva

Cotting

Poltronieri

et al. 2009

LWT - Food Science and Technology

View full text Add to dashboard Cite

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“…Fatty acid composition of human milk in sn-2 position A lipid extract from human milk was obtained by extraction with organic solvents (Morera et al, 1998). We then followed the AOCS official method (1997) to determine fatty acids at the sn-2 position.…”

Section: Determination Of Human Milk's Fatty Acid Compositionmentioning

confidence: 99%

Fatty acid and sn-2 fatty acid composition in human milk from Granada (Spain) and in infant formulas

et al. 2002

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Objective: To investigate differences in fatty acid and sn-2 fatty acid composition in colostrum, transitional and mature human milk, and in term infant formulas. Setting: Departament de Nutrició i Bromatologia, University of Barcelona, Spain and University Hospital of Granada, Spain. Subjects: One-hundred and twenty mothers and 11 available types of infant formulas for term infants. Design: We analysed the fatty acid composition of colostrum (n ¼ 40), transitional milk (n ¼ 40), mature milk (n ¼ 40) and 11 infant formulas. We also analysed the fatty acid composition at sn-2 position in colostrum (n ¼ 12), transitional milk (n ¼ 12), mature milk (n ¼ 12), and the 11 infant formulas. Results: Human milk in Spain had low saturated fatty acids, high monounsaturated fatty acids and high linolenic acid. Infant formulas and mature human milk had similar fatty acid composition. In mature milk, palmitic acid was preferentially esterified at the sn-2 position (86.25%), and oleic and linoleic acids were predominantly esterified at the sn-1,3 positions (12.22 and 22.27%, respectively, in the sn-2 position). In infant formulas, palmitic acid was preferentially esterified at the sn-1,3 positions and oleic and linoleic acids had higher percentages at the sn-2 position than they do in human milk. Conclusion: Fatty acid composition of human milk in Spain seems to reflect the Mediterranean dietary habits of mothers. Infant formulas resemble the fatty acid profile of human milk, but the distribution of fatty acids at the sn-2 position is markedly different.

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“…The ELSD oven was at 551C and the gas flow (from an air compressor) was 10 l/min. (Morera et al, 1998b).…”

Section: Milk Lipid Extractionmentioning

confidence: 99%

“…TAGs, whose names do not indicate positional location of FAs in the glycerol molecule, were identified using logarithms of selectivity values (log a), and the equivalent carbon number (ECN), as described previously (Goiffon et al, 1981;Parcerisa et al, 1994;Morera et al, 1998b) and also by HPLC and atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) with a positive mode of operation; TAGs were quantified by normalisation, assuming the detector response to be the same for all molecules.…”

Section: Milk Lipid Extractionmentioning

confidence: 99%

Triacylglycerol markers of mature human milk

et al. 2003

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Objectives: To determine which triacylglycerol (TAG) species in mature human milk are less affected by external factors and may thus be considered as TAG markers, as well as to determine which species are most influenced by these external conditions. Furthermore, we examine the correlation between the TAG markers and their fatty acids (FAs). Setting and subjects: Six healthy women from Barcelona (Catalonia, Spain). Design and interventions: In order to obtain the maximum variability of sampling conditions, 40 mature human milk samples were collected from different mothers, on different days, at different times of the day, and from different breasts during and after both the baby's and mother's meal. TAG and FA profiles were determined and correlated. The TAG composition was determined by high-performance liquid chromatography with an evaporative light-scattering detector, and also with atmospheric pressure chemical ionisation mass spectrometry. FAs compositions were determined by gas chromatography. Results: The results were analysed using the SPSS statistical package and proved to be more variable than might have been found in a more restrictive sample design. Nevertheless, despite these conditions, some TAG species were found in relatively constant levels in mature human milk, and could thus be considered as markers of the mature milk TAG profile. TAG species that we can classify in this group were: LaMO, CaPO, LaCaO, LaPCa, LaOL, MPLn, LLO, LaOO, MPL, and MOL. The names do not indicate the location of fatty acids in the glycerol molecule. On the other hand, concentrations of other TAG species vary considerably between samples and consequently these may be understood to be especially affected by the external factors. TAGs like PaLS, MPO, PaOO, PPP, MPS, SPP, LOO, PPO, MOS, SSP, POL, and SOS are in this second group. Correlation between the TAG markers and their FAs was examined by Pearson's test and a significant correlation was found for some FAs. Conclusions:The TAG species present in mature human milk are affected in different ways by external factors such as dietary intake, nutritional status, length of lactation, time of the day, etc. Some TAGs may be considered as markers of mature human milk as they are relatively constant under a wide range of sampling conditions and do not depend on the factors mentioned.

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Analysis of human milk triacylglycerols by high-performance liquid chromatography with light-scattering detection

Cited by 43 publications

References 25 publications

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

Fatty acid and sn-2 fatty acid composition in human milk from Granada (Spain) and in infant formulas

Triacylglycerol markers of mature human milk

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